Aztec Chicken Recipe
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Category: |
Category: |
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Chicken |
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Ingredients: |
Ingredients: 5 lbs chicken breast
1 tbsp. cumin
1 tbsp. chili powder
2 tsp. garlic powder
1 tsp. pepper
1 tbsp. salt
2 tsp. creole or Cajun seasoning
3 tbsp. oil
Other ingredients:
6 c. frozen corn (750g) *blackened
1/2 c. butter
2 540 ml cans black beans
1/2 c. chopped onion
2 cans Rotel tomatoes*
1 1/2 tsp. seasoned salt
3 tbsp. cilantro, chopped
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Directions: |
Directions:Dice chicken in 1/2” cubes. Sauté in oil and cook with spices. Dump into a large crockpot. Melt the butter and stir fry the corn until it begins to blacken. Pour over the chicken & add the remaining ingredients. Heat in crockpot until ready to serve. Serve over Mexican Rice with lettuce, cheese, sour cream, dressings of your choice, salsa, sliced limes and corn chips. *original Rotel is too bland. Use “mild” or spicer. |
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Mexican Rice |
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Ingredients: |
Ingredients: 6 c. rice
3/4 c. oil
1 1/2 tbsp. onion powder
1 1/2 tsp. garlic powder
2 1/2 tsp. salt
1 1/2 tsp. cumin
5 tbsp. tomato-chicken bullion*
12 c. HOT water
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Directions: |
Directions:Sauté rice in oil until ends of rice begin to brown. Take off element and stir in spices. Dump into a greased roasting pan. Pour in hot water, cover tightly. Bake at 400ºF for 3/4-1 hr. It’ll make a difference if your roaster is a dark one or a silver one. Silver ones take longer to bake. *Plain chicken bullion is good also or substitute some tomato juice for water. Just heat it first or it will take longer to bake. |
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Number Of
Servings: |
Number Of
Servings:25 |
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